Lobster and Crab Cakes With Wild Blueberries

1. 1

   The night before needed: shred the potatoes, rinse well, cover with cold water and soak overnight.

2. 2

   Beat eggs.

3. 3

   Cut crabmeat and lobster into chunks, combine with eggs.

4. 4

   Drain potatoes and squeeze water out; combine with seafood mixture.

5. 5

   Add oatmeal and blueberries.

6. 6

   Shape into 4 cakes for appetizer or 2 cakes for main course.

7. 7

   Heat fry pan and saute cakes in a little olive oil.

8. 8

   Cook about 3 minutes per side until nicely browned, flip once only.

9. 9

   Adjust your frying time according to size of cakes.

10. 10

    Insert tip of a knife into centre; if it comes out dry, the cakes are done.

11. 11

    NOTE: Fresh wild blueberries may be used , but Chef Stefan likes to use freeze-dried to prevent the mixture from colouring.

* Per serving · 4 servings · Values may vary.